Provolone and Pesto Quiche

Provolone and Pesto Quiche

Jazz up a basic quiche, made with refrigerated pie crust, with prepared basil pesto and red bell pepper.

Prep Time

15

Minutes

Total Time

1:10

Hr:Mins

Makes

8

servings

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2
cups shredded Provolone cheese (8 oz)
3
tablespoons refrigerated pesto
1/4
cup grated Parmesan cheese
1/2
cup chopped red bell pepper
5
eggs
1 1/2
cups milk
1/4
teaspoon salt
  1. Heat oven to 425°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate. Bake 7 minutes.
  2. Remove crust from oven; sprinkle 1 cup of the Provolone cheese over bottom of crust.
  3. In small bowl, mix pesto and Parmesan cheese until smooth. Carefully spread over Provolone cheese. Sprinkle with bell pepper and remaining Provolone cheese.
  4. In large bowl, with wire whisk, beat eggs, milk and salt until well blended. Pour over cheese.
  5. Bake 7 minutes. Reduce oven temperature to 325°F; bake 15 minutes. Cover edge of crust with foil. Bake 23 to 28 minutes longer or until set and knife inserted in center comes out clean. Let stand for 5 minutes before serving.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Baking the crust slightly before adding the filling helps insure that it cooks thoroughly and will not be soggy.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 165mg;
  • Sodium 590mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 0g,
    • Sugars 4g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 2 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.